As one of the Crescent City’s first craft cocktail bars, Cure has done much to further its reputation for excellence in the realm of potent potables. Here, barman Turk Dietrich makes a rich, worldly concoction of dry Spanish sherry, Peruvian grape brandy, and floral aromatic bitters from North Carolina. Jason’s Ascension, 1988 is elegant without being fussy and pairs well with a brisk Louisiana evening.
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- 1 large farm egg white
- ¾ ounce fresh lemon juice
- 1 ounce pisco
- 1 ounce La Gitana Manzanilla sherry
- ½ ounce grenadine
- 14 drops Crude Bitterless Marriage Bitters
- Garnish: Crude Bitterless Marriage Bitters
- In a cocktail shaker, combine egg white and lemon juice; cover, and shake vigorously 5 seconds. Add pisco, sherry, grenadine, bitters, and ice, and shake vigorously 5 seconds. Double strain mixture into a chilled coupe. Garnish with 3 drops of bitters, if desired.
